Prepare the dressing, frying the bacon in a skillet over medium heat until crisp.

Remove the bacon with a slotted spoon and drain it on paper towels. To the drippings add the shallot and sauté for 1-2 minutes until just soft. Whisk in the remaining ingredients and reserve.

Slice each tomato into 3 or 4 corpulent rounds, avoiding any tough yellowish core from the top center of any of thetomatoes. As neatly as possible, transfer them to individual salad plates and stack them, from larger sizes to smaller, and with some of each color in each stack. As you build, moisten the surface of each with a bit of dressing and a few grains of salt and pepper. (You’re not after something that appears to come out of a fancy restaurant kitchen, but something a little more rough and tumble.) Tuck greens in around the bottom. Spoon the remaining dressingover the tops of the salads equally, scatter on a little more salt and pepper and serve at room temperature.

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.

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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.

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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.